1 red chilli
2 x 2cm piece ginger
1 small cucumber
1 bunch spring onions
1 small bunch coriander
1 small bunch mint
1 packet thin rice noodles
1 small jar peanut butter
Cook the noodles according to the packet instructions – this usually involves simply soaking them in boiling water for a few minutes. Drain, transfer to a large mixing bowl and place in the fridge to cool.
De-seed and finely chop the chilli, then peel and mince the ginger. Heat a tablespoon of oil in a saucepan over a medium heat. Add the chilli and ginger and sauté gently for a couple of minutes. Add a couple of generous tablespoons of peanut butter and a splash of water and warm through until the peanut butter melts. Remove the pan from heat and stir in two teaspoons of white vinegar, half a teaspoon of caster sugar and the juice of half a lime (or to taste). If you happen to have some soy sauce handy you could also add a few drops. Set aside.
Peel the carrot and cut into matchsticks, along with the cucumber. Trim the spring onions and cut into thin rounds. Slice the pepper into thin strips. Pick and chop the coriander and mint leaves.
Remove the bowl containing the noodles from the fridge, add the vegetables and herbs and mix well. Pour over the peanut dressing, toss well to combine and divide between two serving bowls. Any leftovers make a nice lunch the following day.
Note: The 30 in 30 recipe works on the premise that you already have the most basic of store cupboard or fridge staples – items such as oil for cooking and dressing, vinegar, butter, salt and pepper – at your disposal.